SU1692526A1 - Method of preparation concentrate for tone up non-alcohol drink - Google Patents

Abstract

The invention relates to the non-alcoholic industry. The purpose of the invention is to increase the organoleptic properties of the finished product and its storage stability. The proposed method involves the preparation of sugar syrup by dissolving it in grape juice at a ratio of 0.65-0.750,, 10 and cooking it with the invention. The invention relates to the non-alcoholic industry. The aim of the invention is to improve the organoleptic properties of the finished product and its storage stability. The method is carried out as follows: Grape juice is loaded into the reactor for the preparation of sugar syrup, which is preheated to 70-72 ° C. When the mixer is running, sugar is poured by the introduction of citric acid, blending the ingredients, filtering, cooling and carbonating it. In the blending syrup in the amount of 3.85-4.20 kg per 100 dal, a red food dye from vegetable raw material is introduced, consisting of the following components, wt%: cyanidin glycosides 1.60-2.10, peonidin glycosides 0, 90-1.40, delphinidine glycosides 0.15-0.50, malvidin glycosides 0.20-0.45, petunidine glycosides 0.10-0.35, flavonols 0.60-1.00, tannin 1.00- 2.30, organic acids 15.00-21.00, mineral salts, trace elements and polysaccharides 13.00- 21.00, water - the rest. Vanillin, ethyl alcohol and citric acid per 100 gave a drink, respectively, in amounts, kg: 0.0017-0.0022, 0.038-0.060 and 1.28-1.40, are introduced into the blend. Citric acid is introduced into the dye in the amount of 41.0-47.0 wt.% Of the total amount of its content in the concentrate. Red food coloring is obtained from flowers of stem-rose, grape marc, mulberry fruits and hybrid hibiscus. 2 hp f-ly. and cook the syrup at 100-120 ° C for 40- 60 minutes. To the resulting syrup, 3.4-3.6 kg of citric acid is added to carry out the inversion. After inversion, the syrup is cooled and fed to the blended compartment, where the remaining amount of citric acid in the amount of 1.28-1.40 kg is added. ethyl alcohol and red food dye containing 41.0-47.0% of the total weight of citric acid. All components in blending hn "(L S o y th e y o

Description

stirred, the syrup adjusted to the desired density. The finished concentrate syrup is passed through a filter, cooled and fed to the dispenser of the automatic soft drink filling line. Vanillin, ethyl alcohol and citric acid are used in quantities of 0.0017-0.0022; 0.038-0.060 and 1.28-1.40 kg. Use red food dye obtained from flowers of stem-rose (Alcea rosea) and grape marc (Vitls vlnlfera),. hybrid hibiscus (Hibiscus spp.), mulberry fruits (Morus nlgra) at the rate of 3.85-4.20 kg per 100 dal.

Sugar is dissolved in grape juice at a ratio of 0.65-0.75: 0.90-1.10.

Red food dye from vegetable raw materials incorporates the following components, in wt.%: Cyanidin glycosides 1,60-2,10; peonidine glycosides 0.90-1.40; glycosides of delphinidine 0,15- 0,50; Malvidin glycosides 0.20-0.45; glycosides of petunidine 0.10-0.35; flavonols 0.6-1; tannin 1-2,3; organic acids 15-21; mineral salts, trace elements and polysaccharides 13-21; water the rest.

Example 1. In a syrup kettle, 1047 kg of grape juice is preheated to 70 ° C, then 691.4 kg of sugar is added and cooked at 120 ° C for 60 minutes. A portion of citric acid is added to the resulting syrup in the amount of 3.5 kg to carry out the inversion of sucrose. The syrup with the acid is kept at 65 ° C for 4 hours before the end of the inversion process, then cooled in a heat exchanger and fed to the blended compartment. The rest of the amount (3.604 kg) of citric acid, a solution of vanillin in alcohol (0.02 kg of vanillin in 0.04 kg of alcohol) and 41.4 kg of a concentrate of natural dye obtained from stem-rose flowers and grape marc in a 4: 1 ratio, containing 5.796 kg of citric acid. All components in the blending vat are mixed, the concentrated syrup is adjusted to the desired density. The finished syrup (concentrate) - semi-finished product is passed through a filter, cooled on a heat exchanger up to 2 ° C and pumped into collections for syrup in the bottling shop, from where it is fed to the dispenser of the automatic soft drink filling line. Using a dispenser, the syrup is poured in an amount of 65-66 g into a 0.33 liter bottle and topped up with sparkling water. Received 1000 shchikov or 30,000 bottles of 0.33 liters of soft drink. Drink - transparent liquid of red color without sediment and extraneous

suspended particles. Taste and aroma are characteristic of fragrance vanillin and flowers of stockrose. Mass fraction of dry matter 8.2%. Acidity 1 n. alkaline solution per 100 ml of drink 1.7.

Example 2. In a syrup kettle, 677 kg of sugar is cooked with 1000 liters of grape juice at 100 ° C for 50 minutes. A portion of citric acid in the amount of 3.40 kg is added to the resulting syrup to perform the inversion of sucrose. The syrup with acid is kept at 65 ° C for 5 hours (until the end of the inversion process), then

5 is cooled on the heat exchanger and served in the blending compartment. The rest of the amount (4.08 kg) of citric acid, the solution of vanillin in alcohol (0.02 kg of vanillin in 0.04 kg of ethyl

0 alcohol) and 3 8.5 kg of a concentrate of a natural dye obtained from flowers of stem-rose and mulberry fruits in the ratio 5: 1, containing 5.329 kg of citric acid. All components in the blending vat are stirred, the syrup is adjusted to the desired density. The finished syrup (concentrate) - the semi-finished product is cooled on a heat exchanger to 2 ° C, passed through a filter and pumped into collections for syrup, located in the bottling shop, from where it is fed to the dispenser in the automatic bottling line for soft drinks. Using a dispenser, the syrup is poured in an amount of 65-66 g into a 0.33 liter bottle and topped up with gasirovan water.

Received 1000 soft drinkers. The drink is a clear liquid with a pinkish-red color, with no sediment and no foreign suspended particles. Taste and apo mat are characteristic of vanillin fragrance and stem-rose flowers. Mass fraction of dry matter 8.0%. Acidity 1 n. alkaline solution per 100 ml of drink 1.6.

45 froze In a syrup kettle, 710 kg of sugar is cooked with 1060 liters of grape juice at 110 ° C for 40 minutes. A portion of citric acid is added to the resulting syrup in the amount of 3.6 kg to carry out

50 inversion of sucrose. The syrup with acid is kept at 65 ° C for 4.5 hours (until the end of the inversion process), then cooled on a heat exchanger and fed to the blended compartment. In the blending vat set

55 syrup and the rest (4.52 kg) of citric acid, vanillin solution in syrup (0.02 kg of vanillin in 0.04 kg of ethyl alcohol), 42.0 kg of natural red food dye concentrate (bouquet of dye) from stem flowers- roses, hybrid hibiscus and

grape marc in a ratio of 3: 2: 1, containing 5.88 kg of citric acid. All components in the blending vat are mixed, the syrup (concentrate) is adjusted to the desired density. The finished semi-finished syrup is passed through a filter, cooled on a heat exchanger to 2 ° C and pumped into the syrup collectors located in the bottling shop, from where it is fed to the dispenser of the automatic soft drink filling line. Using a dispenser, 65-66 g are poured into a 0.33 liter bottle and topped up with sparkling water. The drink is a transparent red liquid, without sediment and foreign suspended particles. Taste and aroma are characteristic of vanilla and fragrance of stock-roses. Mass fraction of dry matter - 8.5%. Acidity 1 n. alkaline solution per 100 ml of drink 1.9.

The positive effect is achieved by increasing the organoleptic, taste, toning properties. During storage no cloudy precipitate is formed. In addition, the natural food dye contains cyanidin, peonidine, malvidin and petunidine glycosides anthocyanins, flavonols with vitamin P properties, anti-inflammatory properties, as well as various amino acids and biologically active substances.

The proposed method allows to increase the tasting score from 94.0 to 96, the durability of the finished product from 3-4 to 20 days.

Claims (3)

1. Method for producing a concentrate for a non-alcoholic tonic drink, which involves preparing a sugar syrup by dissolving sugar in the juice and boiling the mixture, introducing citric acid into the food coloring, blending the sugar syrup, food coloring and prescription components, filtering blending and cooling it, so that in order to improve the organoleptic properties of the finished product and its stability during storage, grape juice is used to dissolve sugar. during the cooking process, citric acid is added in an amount of 3.4-3.6 kg per 100 dal of juice, and when blending, vanillin, ethyl alcohol and citric acid are used as prescription ingredients in amounts of 0.0017-0.0022, respectively; 0.038-0.060 and 1.28-1.40 kg, while as a food dye use a red dye obtained from flowers of stem-rose, grape pomace, fruits mulberry, hybrid hibiscus at the rate of 3.85-4.20 kg per 100 dal of drink. 2. A method according to claim 1, characterized in that the sugar is dissolved in grape juice at a ratio of 0.65-0.75: 0.90-1.10. 3. A method according to claim 1, characterized in that citric acid is introduced into the food coloring in an amount of 41.0-47.0 wt.% Of the total amount of its content in the concentrate.